Hey Pard, I browsed the Forum, I used the Search Injun but my CRS was so dominant that I could not find your Twice Fried Fries Recipe - - - - so please help an old man and gimme one mo once OK?

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Beekeeper: Let's do saddle up and go learn that gentleman his mannersDavy Crockett: We won't have to. He's wearing out horses coming towards usBeekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back

Beekeeper: Let's do saddle up and go learn that gentleman his mannersDavy Crockett: We won't have to. He's wearing out horses coming towards usBeekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back

Watched the vid, you guys use russets I believe, peel and chip. The important thing is soak in clean water , then dry. I fry at 170 both times. I leave for about 20 to 30 mins before I refry, it lets the chip rest and go almost limp. Then refry. Best ever. I only ever do it that way now. Good luck

thanks Pard, one thing I know is that when I did them Russ Style we liked'em a bunch

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Beekeeper: Let's do saddle up and go learn that gentleman his mannersDavy Crockett: We won't have to. He's wearing out horses coming towards usBeekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back

Pard, I sliced and soaked my taters, then dried them, then fried at 330F until they began to start browning, then I put them on paper towels to cool and they were limp, then I fried them again at the same temp and altho they were brown, they were "LIMP" ? Wha'sup with this

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Beekeeper: Let's do saddle up and go learn that gentleman his mannersDavy Crockett: We won't have to. He's wearing out horses coming towards usBeekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back

thanks, Wild Bill - - - they tasted good but were like eating tater worms

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Beekeeper: Let's do saddle up and go learn that gentleman his mannersDavy Crockett: We won't have to. He's wearing out horses coming towards usBeekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back

I only twice fry my FF and truly believe it is up to the moisture content of the potato. There is a chain of burger places called 5 Guys that uses a different sourced potato everyday and I have asked them about their experience since their FF are never that crisp. I was told there was no way they could consistently do crisp fries so they quit even trying. They said time, temp, and moisture content was so different with each batch. If you notice, you can get crisp fries every time with processed FF like Ore Idas or even from places like McDonalds because all theirs are always the same. Just my .02

thanks, that's probably the factor and I did use a White Tater yesterday - - the one with the thin peeling - - I doubt that I'll be doing them again this year BUT I think I'll use a big IdieHo next time and see what happens

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Beekeeper: Let's do saddle up and go learn that gentleman his mannersDavy Crockett: We won't have to. He's wearing out horses coming towards usBeekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back

I think your russet is equivalent to our tatters. I use agria. Great roasting or chips. I'm bush with family til next week, all family are at a working beef and sheep farm. Grandys are loving shifting sheep etc, and learning about life with no wifi or TVs. Only get reception when in motueka for supplies.Happy new year everyone.

Beekeeper: Let's do saddle up and go learn that gentleman his mannersDavy Crockett: We won't have to. He's wearing out horses coming towards usBeekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back